专业英语复习资料全

英译汉：acetylpanaxydol 乙酰基人参环氧炔醇

ecosystem 生态系统inulin 菊粉nutraceutical 营养物质polydextrose 葡聚糖sorbitol 山梨（糖）醇β-galactosidases β-牛乳糖醇balancing 营养平衡glycine 甘氨酸

meal replacements 膳食替代品pantothenic acid 泛酸V5 amylases 淀粉酶malic acid 苹果酸

Food and Drug Administration（FDA）美国食品与药品监督局

The Word Trade Organization（WTO）国际贸易组织

汉译英：适应性（获得性）免疫adaptive immune 遗传性过敏atopic allergy

碳水化合物，糖类carbohydrate 双糖类disaccharide

叶酸folate 乳酸乳球菌Lactococcus lactis

代组学metabolomics 低聚糖，寡糖oligosaccharide

多聚糖polysaccharide 抗性淀粉resistant staride

β-胡萝卜素β-carotene 类胡萝卜素carotenoid

推荐的膳食供给量RDA（recormmended dietary allowance）

添加剂adjuncts

英译汉：1、It was the advances in understanding the relationship between nutrition and health，often at the molecular level，that led to the concept of “functional food”(also referred to as “nutraceuticals” or “ pharmaceutical food”)as a practical and new approach to achieve optimal health and possibly reduce the risk of disease.

翻译：对营养和健康之间关系的理解是经常建立在分子水平上，即将功能食品

（又指“营养制品”或“药用食品”）的概念作为一种实际的新方法，以达到最佳健康状况并尽可能减少疾病风险。

2、It is envisaged that systems biology will facilitate the assessment of the activity of functional foods in humans and animal models, not least because it has the potential to measure small, multiple perturbations or patterns of response (such as those often induced by nutritional change) and to factor in variables such as genetic polymorphisms.

翻译：系统生物学使对功能食品在人体和动物模型中的活性进行评价更为容易，不仅是因为他有潜在的能力测量引起小而复杂的变化或模型应答（例如那些由营养改变诱发的应答），还因为他是变量因子，例如遗传多态性。

3、Furthermore, the fact that both the food and pharmaceutical industries are actively pursuing new developments in functional foods does not render this distinction more transparent.

此外，食品和制药行业积极积极追求功能性食品的新发展的事实并没有把这种区别讲的更加清楚。

4、Desirable functional properties include slower fermentation leading to increased persistence in the colon, so that beneficial effects and metabolic end-products are achieved in the distal region where many chronic gut disorders (ulcerative colitis and cancer) are primarily located.

所期望的功能特性包括缓慢发酵在结肠中形成积蓄，从而有益效应和代终产物能够到达顽固肠道疾病（溃疡性结肠炎和癌症）起源的末梢神经。

5、Since ancient time, plants have been known as a source of diverse biologically active chemicals (phytochemicals) essential for maintaining health and useful for

treating and preventing disease.

自古以来，植物就被认为是各种各样保持健康所必需和治疗预防疾病的生物活性化学物质（植物营养素）的来源。

6、The subject is not without its limitations one of which is the accurate sampling of biological materials, which has an impact on the accuracy of the quantitation of metabolites.

这种研究方法的局限性在于生物材料的准确取样，这对代产物量化的精确性有影响。

7、However the addition of an amino acid to a nonprotein food, on the assumption that the food will be consumed at some reasonable level together with a food containing a poor quality protein, could result in the ingestion of considerable quantities of an amino acid.

但是，如果在非蛋白食物中加入氨基酸，假设该食物能在某合理的水平上与含低质蛋白的食物一起被消化，那么就有可能导致某一种氨基酸的大量摄入。8.If in addition the amino acid is permitted only in amounts that produce a measurable improvement in protein quality,then there is no danger that excess amino acids will be consumed.

如果允许加入的氨基酸量对蛋白质质量的增进是可衡量的，那么消耗过量的氨基酸就没有危险。

9.Appearance and flavor ，along with the other characteristics of food，will be the factors that cause the consumer to add a new formulated food to his diet ，perhaps displacing a more familiar traditional food 。The nutritional qualities of the new formulated products must be carefully designed to meet the nutritional need in the

diet which results from the success of the new food 。

外观和香味与食品的其他特性一样，是引起消费者在自己的饮食中添加新配方食品的因素，也许新配方食品会取代更为熟悉的传统食品。必须小心地设计新配方产品的营养性质，以致由于新食品的成功应用使得日常饮食中的营养符合需要。

10.The microbial processes used in food production traditionally employ microbial enzymatic activities to transform one food into another ，with the microbially produced food product having properties vastly different from those of the starting material 。

传统意义上，食品生产中的微生物过程需要微生物酶活性的参与将一种食品转化成另外一种食品，这种经由微生物生产而得的食品与原料的性质具有很大差别。

11.The flavor and other characteristic difference between various types of alcoholic beverages reflect difference in the starting substrates and the production process ，rather than differences in the microbial culture or the primary fermentation pathways employed in the production of alcoholic beverages。

各种各样不同类型的酒精饮料之间风味和其他特征的不同反映了初始底物和生产过程的不同，而不是酒精饮料生产中采用的微生物培养或前发酵途径不同。

12、U.S. food agencies are accountable to the President, to the Congress which has oversight authority, to the courts which review regulations and enforcement actions, and to the public, which regularly exercises its right to participate in the development of statutes and regulations by communicating with legislators, commenting on proposed regulations, and speaking out publicly on food safety issues.

翻译：美国食品机构最总统负责，对享有监督权的国会负责，对审查法案和强制执行的法院负责，对定期行使权力通过与立法者交流，对已批准的法规进行评论，公开食品安全问题方式参与法律法规的制定和完善的大众负责。

13、Although microbial growth is a problem when it results in food spoilage, microorganisms are used beneficially in the food industry for food production. Many of the food and beverages we commonly enjoy, such as wine and cheese, are the products of microbial enzymatic activity. For the most part, it is the fermentative metabolism of microorganisms that is exploited in the production of food products. The accumulation of fermentation products, such as ethanol and lactic acid , is desirable because of their characteristic flavors and other properties. Only a few processes, such as the production of vinegar, make use of microbial oxidative metabolism. The microbial production of food can be viewed as an exercise in harnessing microbial biochemistry to produce desired, rather than adverse, changes in food products.

The production of fermented food requires the proper substrates, microbial populations, and environmental conditions to obtain the desired end product. Quality control is essential in food fermentation to ensure that the product is of high quality.

A fermented may require additional preservation to prevent spoilage because further uncontrolled microbial growth could render it inedible. For example, once wine is produced, it must be maintained under anaerobic conditions in order to prevent its oxidation to vinegar.

The microbial processes used in food production traditionally employ microbial enzymatic activities to transform one food into another, with the microbially

produced food product having properties vastly different from those of the starting material. In addition to the use of microorganisms to produce fermented food products, microbial biomass is now considered a potential source of protein for meeting the food needs of an expanding world population. Some microorganisms, such as mushrooms, have been used as food products for centuries. The growth of bacteria, algae, and fungi as protteinic food , however, is a relatively new concept. Microbial biomass can be used as an animal feed supplement or may be developed as

a direct source of protein for human consumption.

14、The United States Constitution prescribes the responsibilities of the government’s three branches: executive, legislative and judicial, which all have roles that underpin the nation’s food safety system. Congress, the legislative branch, enacts statutes designed to ensure the safety of the food supply. Congress also authorizes executive branch agencies to implement statutes, and they may do so by developing and enforcing regulations. When enforcement actions, regulations, or policies lead to disputes, the judicial branch is charged to render impartial decisions. General U.S. law and statutes Presidential Executive Orders establish procedures to ensure that regulations are developed in a transparent and interactive manner with the public. Characteristics of the U.S. food safety system include the separation of powers among these three branches and transparent, science-based decision-making, and public participation.

The U.S. food safety system is based on strong, flexible, and science-based federal and state law and industry’s legal responsibility to produce safe foods. Federal, state, and local authorities have complementary and interdependent food safety roles